You ready for another really great pot roast use? The kicker in this is the caramelized onions – they’re sooooo good!
Pot Roast Grilled Cheese
4 slices of good bread
2 tablespoons of unsalted butter at room temperature
2 slices of Havarti Swiss cheese
2 slices of mozzarella cheese
1 cup of shredded cheese (any one of your favorites would work)
1 cup of sliced onions
2 tablespoons of olive oil
1/2 teaspoon of salt
1 pinch of black pepper
2 cups of leftover pot roast, chopped
1. Add the olive oil, sliced onions, salt, and pepper to a skillet and cook on low heat for about 20 minutes. Be sure to stir every so often so nothing sticks or burns. The idea is to caramelize the onions.
2. Once the onions are caramelized, add the pot roast and shredded cheese. Mix the cheese and pot roast in with the onions to ensure everything is evenly distributed.
3. Then butter one side of each of the 4 slices of bread. Add them to a skillet (I used cast iron) buttered side down and toast them on low heat. Add a slice of cheese on top of each slice of bread. Cooking it on low heat allows the bread to toast evenly while the cheese melts.
4. Once the bread is toasted and the cheese has become melty, add the pot roast mixture to 2 of the slices of bread and then top each of the 2 slices with the other slices of bread – this makes 2 grilled cheese sandwiches. Be generous with the filling.
Sidenote – I served mine with baked sweet potato fries. I just cut up some sweet potatoes into long strips and tossed them with olive oil, salt, and pepper and then roasted in a 400 degree oven until they were crispy.
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